FRANSCHOEK FOOD BY Myrna Robins. (Struik Lifestyle, R340). Reviewed by Liezel Searle

“BY the dawn of the new century, Franschoek was firmly established as the food and wine capital of the Cape, if not South Africa ... “

With these words author Myrna Robins chose Franschoek’s 18 top culinary destinations and put together a recipe book any South African would be proud to own.

The book had to reflect the diversity of cuisine for which the valley is famous and Robins did a sterling job. This stunning book features chefs and restaurateurs and their signature recipes as well as a suggested wine match for each dish.

Establishments included are Haute Cabriere, Le Quartier Francais, Grande Provence, Bouillabaisse. La Residence, Rueben’s, Genot and Dieu Donne.

The well-researched text is accompanied by beautiful full-colour photography by Ryno of the food, the locations and the people. Whether you have been to Franschoek or not, this book is a gem. Not only will you be kept busy for hours with the recipes, the pages of history make for very interesting reading.

But what also makes this book special is that the recipes are easy to follow with understandable ingredients. Often cuisine of this nature is very tricky and finicky, but Robins has chosen recipes that the man on the street can also tackle.

Some of the recipes which I will be trying include filled lamb loin, chocolate fondant with chocolate chip ice-cream, white chocolate cheesecake with fresh berries, waterblommetjie souffle, plum crumble and French bobotie.

On the more traditional South African side is biltong-crusted Franschoek salmon trout, sugar-cured wildebeest loin and mealie meal, melktert and ostrich stroganoff.

What more could one ask for inside the pages of this book? Nothing. After poring over this book I might just be booking a trip to Franschoek after all.